Rose Petal Cocoa Nib Granola

 

Rose Petal Cocoa Nib Granola

Ingredients:
4½ cups rolled oats
1 cup raw walnut halves or pieces, coarsely chopped
½ teaspoon salt
½ cup dried petals, chopped and divided
½ cup unsalted butter
½ cup honey
¾ teaspoon rose water
½ cup cocoa nibs

Directions:
Preheat the oven to 300° F. 

Melt the butter in a small saucepan over low heat, keeping a close watch on the pan and stirring frequently to avoid browning. Remove from heat and whisk in the honey and rose water. 

Place the oats, walnuts, salt and ½ of the dried rose petals in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat completely. Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and 

place in the preheated oven.
Bake granola for 30–35 minutes. After 15 minutes, stir and add the cocoa nibs. Then stir every few minutes until golden. 

Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.

*Note:  The rose petals are not available to me locally.  I omit that ingredient from my recipe. 

Grilled Artichokes

 

Grilled Artichokes

The fourth-generation artichoke farmer Sean Pezzini is also the best chef in the family, according to his parents. His favorite ways to prepare it number two: 1) a quick fry for lightly breaded baby artichokes, and 2) this classic grill approach, which he calls, 

“my go-to and favorite.” One special thing to observe is the magic of their house Pezzini Farms Artichoke Seasoning. It’s a wonder drug that works nicely on everything, from eggs to toast to pizza to pasta to, yes, artichokes, which works well with all those things too.

Ingredients:

4 large to jumbo artichokes
4 tablespoons olive oil
4 teaspoons Pezzini Farms Artichoke Seasoning (or an Italian style         

   seasoning)
2 lemons

Directions:

Fill a large pot with 2–3 inches of water and add a vegetable steaming rack or four artichoke steamers. Bring water to a gentle boil. While you are waiting for the water, prepare your artichokes.

Trim the very ends of the stems and cut about 1 inch off the top of the artichokes (a serrated knife works best for this). You can trim off the thorns of the petals with scissors, if you like. We usually leave them if we’re cooking for our family but trim them if preparing them for guests.

Place artichokes on the steam racks with the stems facing up. Reduce heat to medium and cover pot. Steam for about 30 minutes depending on the size of your artichokes.

You can check if they’re cooked by putting a knife into the base of the stem. The knife should slide in fairly easily with just a bit of resistance. We like to cook our artichokes until they are “al dente” or about 5 minutes shy of being fully cooked since they will be finished on the grill.

Turn on the grill and get it to around 450–500° F while waiting for the artichokes to cool down.

Once cool enough to handle, cut artichokes in half lengthwise. Remove the choke (the inedible spiky and fuzzy part of the artichoke) with a paring knife by sliding the knife right along the underside of the fuzzy choke then pulling the fuzz and spiky leaves out. Be careful not to cut too far down underneath the fuzz or you risk cutting out some of the heart.

In a small bowl, stir together the olive oil, the juice of ½ lemon and the seasoning. Brush the mixture on all sides of the artichoke.

Place artichokes cut side down on the hot grill for about 3 minutes with lid closed. Once you get some nice grill marks and a bit of char, flip the artichokes over and cook for 2–3 more minutes.

Serve with the remaining lemon, cut into wedges, and your favorite dipping sauce. We usually go with a lemon aioli or a garlic Dijon. Serves 4–6.
NOTES

PEZZINI PRO TIPS
We recommend steaming artichokes instead of boiling them as they can become waterlogged from boiling and lose their flavor. We place them upside down (stem facing up) so the steam rises up between the leaves and cooks them a bit faster and more evenly.

Leave as much of the stem on as possible when preparing them. The stem is an extension of the heart, so the inside of the stem is edible. Artichokes oxidize (turn brown) very quickly when they are cut during preparation. To prevent this, have a cut lemon handy and rub the lemon on any parts of the artichoke you cut.

When picking out an artichoke, look for a thick and long stem. This usually means a larger heart. Wiggle the stem. It should be firm and not move much. If it feels rubbery and bends like an old carrot, it’s probably 1–2 weeks old and should be avoided. The artichoke should also feel dense for its size.

Store artichokes in the refrigerator. If they are fresh, they should last at least a week refrigerated..

Elderflower Mocktail

 

Elderflower Mocktail

Elderflowers have a light, delicate fragrance and flavor that is easily captured in a simple syrup or infusion.Ingredients:

½ ounce elderflower syrup
8 ounces sparkling water
Dash of aromatic bitters
Lemon and/or fresh flowers, for garnish
Directions
Fill a Collins glass with ice.

Add syrup.
Top with sparkling water and a dash of bitters.
Garnish as desired.

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

Pistachio Bread

Pistachio Bread Recipe

This tender crumb Pistachio Bread Recipe is sweet and moist.  It only takes a few minutes to mix up.  You'll love how easy it is to make..

Ingredients:

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, I use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) Instant Pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
For the Icing:

1 cup powdered sugar
½ teaspoon almond extract
2 Tablespoons milk, I use 2%                                        

Directions:                                                                                                                                                               

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.

In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.

Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.

Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.

Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.

For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

Root Vegetable And Apple Soup With Dungeness crab and Brown Butter

 

Root Vegetable and Apple Soup with 

Dungeness Crab and Brown Butter

Nothing warms the soul more than a tasty bowl of soup topped with seafood.  This recipe is a winner, a real "dinner winner"!

Ingredients:

1 small butternut squash, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
1 yellow onion, peeled and diced
10 cloves garlic, chopped
8 ounces unsalted butter, divided, plus more for garnish
2 Granny Smith apples, peeled and diced
4 sprigs thyme
2 cups white wine
4 cups vegetable stock
1 cup heavy cream
1 tablespoon maple syrup
1 tablespoon salt
Salt and pepper to taste
1 bunch fresh chives, chopped, for garnish
2 steamed crabs or fresh Dungeness crab meat
Juice of 1 Meyer lemon
Directions: 

Cook the vegetables in 4 ounces of butter for 10 minutes in a Dutch oven. Add the apples and thyme and cook for another 10 minutes.
Deglaze the vegetables with wine and reduce the liquid for 5 minutes. 

Add the vegetable stock, heavy cream, maple syrup and salt and simmer very low for 2 hours.

Blend the soup on high until completely smooth. Season with additional salt and pepper.

Brown 4 ounces of butter in a sauté pan until the liquid turns golden brown. Add the crab meat and lemon juice and cook on high for 2 minutes.

Pour the warm soup into a bowl and top with the brown butter crab. Garnish with chives and extra brown butter.  Serves 4 to 6

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.

Greek Ekmek Kataifi

                                         Greek Ekmek Kataifi
This luxurious dessert is a testament to the artistry of Greek pastry-making. It features a delicate layer of kataifi pastry (shredded phyllo) soaked in honey syrup and topped with a velvety aromatic custard layer, then whipped cream, cinnamon and pistachios. Each decadent bite is a symphony of textures and flavours. Mastic is a resin from a tree in the Mediterranean, and it has an earthy, herbal flavour. You can find it at Greek and Mediterranean grocers, though you can substitute vanilla extract in a pinch. Serves 6 to 8 

Ingredients 

Honey Syrup 

2 cups (500 ml) wildflower honey 

1/2 cup (125 ml) water 

2 strips lemon zest 

3-inch piece cinnamon stick
Kataiffi 

1/2 lb (225 g) kataifi pastry, thawed 

1/4 cup (60 mL) unsalted butter, melted, plus more for greasing dish 

3 tbsp (45 mL) chopped raw pistachios 

Directions: 

Custard
4 cups (1 L) whole milk, at room temperature
1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) unsalted butter
1/2 tsp (2 mL) ground mastic
3 pkgs (8 g each) vanilla sugar
4 large eggs, at room temperature, beaten well
2 tbsp (30 mL) orange blossom water
Topping
2 cups (500 mL) heavy cream
2 tbsp (30 mL) icing sugar
1/2 tsp (2 mL) pure vanilla extract
Ground cinnamon for dusting
5 tbsp (75 mL) chopped raw pistachios. 

Directions: 

For the honey syrup, place ingredients in a medium-size saucepan over medium heat. When mixture comes to a boil, reduce heat to maintain a gentle simmer. Cook for 8 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350°F (177°C). Butter a 2.5 × 8 x 14-inch (6 × 20 × 35-cm) baking dish.

For the kataifi, place pastry in a large bowl. Using your fingers, break apart pastry into fluffy shreds—there should be no clumps. Pour in butter and gently toss. Spread evenly on bottom of baking dish.

Bake until pastry is crisp and golden, 30 to 35 minutes. Meanwhile, remove lemon zest and cinnamon stick from honey syrup. Remove pastry from oven and immediately pour honey syrup evenly all over. Gently push down pastry with a spoon to level it. Sprinkle 3 tbsp (45 mL) chopped pistachios evenly on top. Set aside for 1 hour to absorb syrup and cool.

For the custard, whisk milk, cornstarch, butter, mastic, vanilla sugar and eggs in a large saucepan over medium heat. Cook, whisking constantly, until it comes to a simmer. Continue whisking on medium so custard doesn’t clump or stick to bottom of pan until thickened, 10 to 12 minutes.

Remove from heat and whisk in orange blossom water. Let stand for 5 minutes and place a piece of plastic wrap against surface of custard to prevent skin from forming. Cool completely.

When cooled, spread custard evenly over pastry. Press plastic wrap against custard and refrigerate until set, about 1 hour. (You can prepare dessert to this poione day in advance.)

For the topping, place cream, icing sugar and vanilla in chilled bowl of a stand mixer fitted withwhisk attachment. Beat on high until firm peaks form, 2 to 4 minutes. Spread whipped cream evenly over custard. Refrigerate for 30 minutes to set.

Right before serving, lightly dust with cinnamon and top with 5 tbsp (75 mL) pistachios.

Croque Monsieur Casserole A Croque Monsieur

Croque Monsieur Casserole 

A Croque Monsieur

France’s grilled ham and cheese topped with béchamel—is the perfect sandwich for a casserole treatment. We changed things up by using turkey in the sandwiches for some holiday feels, then topped it all with a cheesy mornay sauce. It’s a glorious lunch or brunch dish best served with a green salad and cornichon (small pickled cucumber).  

Serves 6 to 8

Ingredients:

Mornay Sauce
2 tbsp (30 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1 3/4 cups (425 mL) whole milk 
1/4 cup (60 mL) heavy cream
1/4 tsp (1 mL) salt
Freshly ground black pepper
1 cup (250 mL) coarsely grated Gruyère
1/2 cup (125 mL) finely grated Parmesan
1/4 tsp (1 mL) freshly grated nutmeg

Sandwiches
16 slices white sandwich bread, crusts removed
2 tbsp (30 mL) Dijon mustard, divided
8 thin slices deli turkey
3 cups (750 mL) coarsely grated Gruyère, divided
Thyme sprigs and sage leaves to garnish (optional)

Directions
For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper.

Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.

Preheat broiler on high.  Place bread on two broiler-proof baking sheets. Working one sheet at a time, broil on upper rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler.

Preheat oven to 350°F (177°C).   To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.

Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mornay sauce. Use back of a spoon to spread sauce evenly over sandwiches. Sprinkle with remaining 1 cup (250 mL) Gruyère.

Bake on middle rack until sauce is bubbling, 15 to 20 minutes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven and sprinkle with fresh herbs, if using.

Chive Blossom Salt

 

Chive Blossom Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Ingredients:
½ cup chive blossom flowers
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain greenish. Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Creamy Herb And Preserved Lemon Salad Dressing

                                             

Creamy Herb And Preserved Lemon Dressing

As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Ingredients:
1⁄4 cup mayonnaise
1⁄4 cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste

Directions:

In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.

*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.

Baked Oatmeal

Blueberry Baked Oatmeal

This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
⅔ cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon ground nutmeg
1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
2 teaspoons raw sugar (optional)
Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Directions
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)

Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.

Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.                                                                                                               

Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

Irish Coffee

Irish Coffee

Like most drinks with some age on them, there’s controversy over the origins of Irish Coffee. Some insist it was created by some enterprising workers at the Shannon Airport trying to keep overseas passengers warm.
Others claim the drink was invented the long-closed Dolphin bar in Dublin. In any case, there’s no argument that the drink comes to the US through a columnist for the New York Herald Tribune. The year was 1948, the drink’s author, the wonderfully named Clementine Paddleford.

Ingredients:

2 teaspoons brown sugar or white sugar
Strong brewed coffee, ideally dark roast beans, hot
Irish whiskey (such as Old Bushmill’s or Jamesons)
Heavy whipping cream, cold

Directions:

Make a pot of strong coffee.

Fill a heavy glass goblet with hot water to heat it up, then pour out the water.

Add the sugar to the glass.

Pour the strong, hot coffee over the sugar, to fill about 3/4 of the glass. Stir until the sugar is dissolved.

Add 1 ½ oz Irish whiskey (Old Bushmill’s, Jamesons) with a bit of room left in the glass for the cream.

Using a whisk, in a small bowl lightly whip heavy whipping cream until the cream is slightly thickened. Take care not to over whip (we’re not going for whipped cream).

Turn a spoon upside down (bowl of the spoon facing down), and pour the thickened cream down the back of the spoon, layering onto the top of the coffee. 

Don’t stir the cream into the coffee, to keep the layers visible. Serve immediately.

Baileys Creamy Chocolate Pudding

Baileys Creamy Chocolate Pudding

Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. 

Ingredients:
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) cornstarch
1 1/3 cups (325 mL) milk
½ cup (125 mL) light or whipping cream
1 egg yolk
1/3 cup (75 mL) Baileys Irish Cream
1 bar (85 g) imported milk chocolate, chopped or 3 squares, 3  oz. (90g) sweet chocolate.chopped 

Garnish
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

Directions 
Combine sugar and cornstarch in a medium saucepan. Pour in milk
and whisk well to dissolve the cornstarch. Whisk in cream and egg
yolk. Place over medium heat and cook. Whisk constantly, for about
4 minutes or until it comes to a full boil and thickens.

Remove from heat and whisk in Baileys. Add chocolate and whisk
until melted and smooth.Pour pudding into four individual ramekins
or serving dishes. Let cool slightly, then cover surfaces with plastic
wrap to prevent a skin from forming. Refrigerate for two hours or
until chilled. 

To serve, sprinkle with cocoa powder and garnish with chocolate. 

Top with whipped cream, if desired.

Serves 4

Corned Beef And Cabbage Stew

 Corned Beef Stew

Mid March is dedicated to Corned Beef And Cabbage.  Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year.  It is an opportunity I do not pass up to spread my table.

Ingredients:

cooked or leftover corned beef

evoo

large leek, cleaned and diced

garlic cloves. smashed

celery stalk, diced

rutabaga chunked

medium potatoes quartered

large carrot bite size chunks

pearled farro 

beef paste or bouillon cubes

dijon mustard

apple cider vinegar

fresh dill

sour cream

Directions:

In a large soup pot add 3 tablespoons evoo.   Add diced leek, celery   and garlic, saute 5 minutes. 

Add water, beef paste or beef bouillon, S&P, and Dijon mustard.  When well mixed, add vegetables, potatoes,  carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.

Add shredded corned beef and apple cider vinegar, cook 5 minutes

To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.

Spiced Pecan Butter Spread

 

Gingerbread Pecan Butter

I received a jar of this spread maybe two years ago at holiday time. It definitely was enjoyed. When I went to the company website to order, it was marked "out of stock". Last week while visiting my daughter, I found it at a favorite little store carrying organic foods. I purchased three jars at 14.99 each. Following my return home the thought 

occurred to me that I have made almond butter, why couldn't I make Pecan Butter.  

I checked the listed ingredients:

organic pecans

organic cashews

organic coconut sugar

organic cinnamon 

organic ginger

organic cloves

himalayan pink salt

I will experiment with the following ingredients and tweak them until I I think I have a close copy.

1 lb. toasted pecans

?organic coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

1/4 - 1/2 teaspoon salt

My Directions:

Heat a non-stick skillet over a medium low heat.  Pecans will burn easy so keep a watchful eye.  Give an occasional shake to the skillet and stir the pecans.  Continue until all pecans are lightly toasted about 4 to 8 minutes.

Allow the pecans to cool before proceeding.

Blend the spices in a small dish.

Place the pecans in a food processor. (Notice I am not adding cashews)

Process until the results are a smooth spreadable butter.  Add the spices and continue to mix until well blended.

I have a ? before the ingredient coconut sugar.  I will use cane sugar if needed.  Taste before adding sugar.

 

If you try this recipe before my three jars are used, please post your results or suggestions.  

Rosemary Phyllo Crackers With Warmed Burrata

Rosemary Phyllo Crackers with Warmed Burrata

Rethink the beloved baked brie and serve a creamy burrata with phyllo crackers for spreading instead. This luscious, rich and milky cheese smeared over pastry bites is every bit as satisfying.       Makes 6 to 8 appetizer servings.

Ingredients                                                                                   4 defrosted Phyllo Sheets

2tablespoons unsalted butter, divided                                                           2 teaspoons finely chopped rosemary, plus sprigs for garnish

1/4 teaspoon salt

8 ounces burrata cheese, drained
1 - 2 teaspoons warmed honey
flaky sea salt

Directions:

Preheat oven to 375°F (191°C).

Dampen a clean dishcloth. Lay out one piece of phyllo on a very           large baking sheet. Cover remaining phyllo with damp dishcloth. Evenly brush about 1 1/2 tsp (7 mL) butter over phyllo sheet. Repeat with another phyllo sheet. Sprinkle with half of rosemary and pinches of salt. Repeat with two more layers of phyllo, brushing them with remaining butter. Sprinkle with remaining rosemary and salt.

Using a very sharp knife or pizza cutter, slice stack of phyllo diagonally into strips about 1 1/2 inches (4 cm) wide. Slice diagonally across original cuts to make diamond-shaped strips that are roughly 3 inches (7.5 cm) long, as much as possible. Some pieces will be shorter, and there will be some uneven shapes, which is fine. Separate slightly. You should have about 24 pieces.

Watching carefully, bake in centre of preheated oven until lightly golden, about 5 to 6 minutes.

Meanwhile, place burrata in a bowl of warm water for 10 minutes, while phyllo crackers are baking. If, for any reason, your burrata has been pierced, simply bring to room temperature on its own without 

the water bath. You don’t want to risk losing any of the creamy inside.

Just before serving, carefully drain burrata and pat dry with paper towels. Set in the centre of a large serving platter. Arrange phyllo shards alongside. Drizzle burrata with honey and sprinkle with salt. Garnish the serving platter with sprigs of rosemary, if you like.

TIP Got some phyllo in the fridge? These crackers are a great way   to use up leftovers. If making crackers ahead, they will keep well, loosely covered, for up to 6 hours..

Makes 6 to 8 appetizer servings. Serve with Pinot Grigio Wine